Kerabu Bee Hoon

This is mom' s receipe

Ingredient
1 packet of Bee Hoon ( rice vermicelli)
10 kaffir Lime leaves (Daun Limau purut) - finely cut
100 ml Lime juice
Kerisik (grated half coconut) - pan fried until brown
250g shrimp (smal size)- boiled. (Don't throw away the water - this is to add in the beehoon to give extra taste - just a few table spoon))
shallots - finely sliced
Mint leaves - a bunch that you could get from market.(prepacked)
Sugar to taste
salt to taste
Dried shrimps - finely pounded or use blender

Sambal Belacan
Blend/Pound 10 red chillies, belacan (shrimp paste)

Method
1)Cook the bee hoon till it become soft & let it cool down

Mix all the in salad bowl. However, becareful when you add in the sambal belacan, sugar, salt, lime juice. This dish should taste spicy & sour. If you want spicy, you can add more sambal, but if you have children, may be not too much of chillies. It is all up to invidual.

But the family is eating at different time, it is not necessary to mix all at one time.It can be done individualy per portion basis. This is to avoid the bee hoon being soaked up & vege become soggy such as the mint leave. And all individual has different taste too.So it is up to individual to make their own concoction

Laap-Laotian Salad

Laap is a traditional salad in Laos.Want to share this salad that I tried while in Laos.Got the recipe from local resident.Very delicious & tastyserved with glutinuous rice or just steamed rice

Ingredient

Mint leaf
Basil leaf
Spring Onion (cut finely)
Lemon Grass (cut finely)
Minced meat (Chicken, beef or pork)
Long beans (dice)
Shallots
Lime Juice
Small Chillies (Chili padi) - hot & spicy (cut finely)
Sugar to taste
Glutinous Rice (A handful, perhaps 50 g)

* There's no specific of how many grams of vege you need to put, it is up to you to portion it. The salad should taste spicy & sour.

Methods

1) Washed all the leaves and pluck the leaves into a salad mixing bowl
2) Marinade the meat with just salt & pepper. Stir fry or sauteed it over a pan with some oil
3) Slice the shallots finely
4) Washed the glutinuous rice and pan fried the rice over a heated pan till become golden brown (no oil). Let it cool down & then blend the rice with blender till become powder.
5) Cut the chilies
6) Mixed all the ingredient & ready to serve. Eat with steamed glutinous rice or plain rice.